Salpicon De Quinoa Recipes

QUINOA EN SALPICON

Steps:

• I usually note and I did not. Make sure you wash the quinoa very well. It has a natural chemical on it to make it bitter to birds so they will not eat the grains. It can be easily washed off. In large amounts this chemical is toxic to humans. When the water is no longer 'soapy' looking the Quinoa is free of this chemical. Note not of any real value but the soapy water? Makes great laundry detergent.
• Make a vinaigrette by whisking together the lime juice, white pepper, jalapeno, and salt, then gradually adding the olive oil. Set aside.
• Place the quinoa in a fine sieve and wash under running water, rubbing the quinoa with your hands, for a few minutes. Drain. In a pot large enough to hold the ingredients comfortably, combine 2 quarts of water and the cleaned and drained quinoa. Bring to the boil, lower the heat, and simmer, uncovered, for about 10 minutes, or until the quinoa is barely tender. Do not overcook.
• Remove from the heat and pour through a strainer. Drain thoroughly, and let cool. (Do not rinse.).
• Place the cooled quinoa in a serving bowl with the cucumber, tomato, scallions, parsley, and mint and toss. Add the reserved vinaigrette and toss again. Correct seasoning with extra salt and white pepper to taste, and serve.

SALPICON

Steps:

• In a small bowl, mix the garlic, chili powder, 1 tablespoon of the lime juice, the cumin, and salt until well combined.
• Massage this mixture into both sides of the hanger steak.
• Cover and refrigerate the meat for at least 2 hours, but no more than 6 hours.
• Meanwhile, bring a medium pot of salted water to a boil.
• Add the potatoes and cook until tender when pierced with a fork, about 20 minutes.
• Drain and cool, then cut into quarters, or 2-inch chunks, whichever is smaller.
• Position the broiler rack 4 inches from the heat and preheat the broiler.
• Place the hanger steak on a large lipped baking sheet.
• Broil, turning once, about 3 minutes each side for medium.
• Transfer the steak to a cutting board and let stand for 5 minutes.
• Cut it in half, then slice each piece into thin strips against the grain, cutting in long strokes with the knife at a 45-degree angle to the cutting board.
• Place the sliced steak, potatoes, corn, avocado, radishes, and scallions in a large bowl.